Percentage of total dining services food purchases comprised of conventionally produced animal products:

15

A brief description of the methodology used to track/inventory expenditures on animal products:

Bon Appétit Management Company has a propitiatory purchasing programs called C.O.R that tracks all purchases. (Circle of Responsibility)

Does the institution offer diverse, complete-protein vegan dining options at all meals in at least one dining facility on campus?:

Yes

Does the institution provide labels and/or signage that distinguishes between vegan, vegetarian (not vegan), and other items?:

Yes

Are the vegan options accessible to all members of the campus community?:

Yes

A brief description of the vegan dining program, including availability, sample menus, signage and any promotional activities (e.g. “Meatless Mondays”):

Campus Dining Services offers at least one vegan option for every meal. This option is a complete protein (except for some breakfasts). Of the dining co-ops on campus, almost all are completely vegetarian.

The College has launched a Go More Meatless campaign in which dining halls increase vegetarian and vegan options one day of the week for dinner. Dascomb has increased veg options on Mondays and starting Spring Semester 2014 and Stevenson on Tuesdays. This campaign will feature vegetarian and vegan options at all stations, except for two at dinnertime.

A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:

•Offering vegetarian/vegan options every day•All our milk and yogurt are from cows not treated with rBGH•All our shell eggs are certified cage-free (and by 2015, all pre-cracked eggs will also be)•All our ground beef comes from animals fed a vegetarian diet, never given antibiotics or artificial hormones, and from a third-party verified humane source

Tackling Food’s Role in Climate ChangeHow we eat is affecting the planet, but a handful of simple dietary choices and practices can have the same impact as switching from driving a large SUV to a more fuel-efficient sedan. Greenhouse gases created by the food system — including production, distribution, and waste — are responsible for one-third of global emissions. At Bon Appétit, we see that as opportunity to make positive change.

Launched in 2007, our Low Carbon Diet program was the product of two years of research aimed at reducing our carbon “foodprint.” In 2008, we launched our first Low Carbon Diet Day, an annual educational event about food and climate change tied to Earth Day. In collaboration with the nonprofit group Ecotrust, we also launched the Low Carbon Diet calculator at EatLowCarbon.org, an educational website illustrating these principles.

•Supporting local agriculture companywide, since 1999•Reducing antibiotic use in farm animals, since 2003•Serving only rBGH-free milk, since 2003•Offering 100% cage-free shell eggs, since 2005 •Tackling food’s role in climate change, since 2007 •All our ground beef comes from animals fed a vegetarian diet, never given antibiotics or artificial hormones, and from a third-party verified humane source•Phased out all pork raised with gestation crates by 2015 * Voted Runner up in PETA's 2013 Most Vegan Friendly College School

The information presented here is self-reported. While AASHE
staff review portions of all STARS reports and institutions are welcome to seek additional forms of review, the data in STARS reports are not verified by AASHE. If you believe any of this information is erroneous or inconsistent with credit criteria, please review the process for inquiring about the information reported by an institution and complete the Data Inquiry Form.

The Sustainability Tracking, Assessment & Rating System

(STARS) is a transparent, self-reporting framework for colleges and
universities to measure their sustainability performance.